Curry Recipes

This collection of the best curry recipes from around the world will keep you coming back for more. For a quick and easy introduction, try this simple Indian masala base.

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Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Prep: 10min

Total: 30min

Serving Size: 1

Nutrition Facts: calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, Saturated Fat 19 grams saturated fat, servingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 4 grams unsaturated fat

Ingredients:

• 2 to 3 tablespoons coconut oil (olive oil may be substituted)
• 1 medium/large sweet Vidalia or yellow onion, diced small
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons ground coriander
• one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
• 1 to 1 1/2 cups shredded carrots
• 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• about 3 cups fresh spinach leaves
• 1 tablespoon lime juice
• 1 to 2 tablespoons brown sugar, optional and to taste
• 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
• rice, quinoa, or naan, optional for serving

Instruction:

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

The 40 BEST Curries

This collection of the best curry recipes from around the world will keep you coming back for more. For a quick and easy introduction, try this simple Indian masala base.

Prep: 15min

Total: 1h

Ingredients:

• 4 Tbsp cooking oil
• 3 large onions, finely chopped
• 2 large tomatoes, finely chopped
• 3 Tbsp garlic, roughly crushed
• 1.5 Tbsp ginger, crushed
• 4 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 3 tsp Kashmiri red chili powder
• Salt to taste

Instruction:

1. Heat oil in a pan over medium high heat. Add chopped onions. Fry onions until golden brown.
2. Add ginger garlic paste and sauté for a few minutes.
3. Add chopped tomatoes. Add salt and spices (turmeric, coriander powder and kashmiri red chili powder). Sauté and keep stirring until oil starts separating from the masala.
4. Add preferred meat and/or vegetable and mix well. Reduce heat to medium low. Cover and cook, stirring occasionally, until meat/vegetable is fully cooked.

Chicken Curry

Chicken pieces are cooked in an aromatic, deliciously seasoned curry sauce then it’s finished off with cream for richness and cilantro for color and freshness. Serve alongside basmati rice or naan bread for soaking up the extra sauce.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 362 kcal, Carbohydrate 7 g, Protein 38 g, Fat 19 g, Saturated Fat 6 g, Cholesterol 136 mg, Sodium 726 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds, (crushed in a small bag with a meat mallet)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground mustard
• 1/4 tsp ground cloves
• 2 Tbsp olive oil
• 1 small yellow onion, (chopped (1 cup))
• 4 garlic cloves, (minced (1 1/2 Tbsp))
• 1 Tbsp peeled and minced fresh ginger
• 1 cup low-sodium chicken broth
• 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
• Salt
• Cayenne pepper, (to taste)
• 1 1/2 lbs boneless skinless chicken breasts, (diced into 1 1/4-inch cubes)
• 1 tsp cornstarch mixed with 2 tsp water ((optional))
• 1/3 cup heavy cream
• 2 Tbsp chopped cilantro

Instruction:

1. In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
3. Add in onion and saute until slightly golden brown, about 4 – 6 minutes.
4. Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.
5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
6. Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
7. Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
8. Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste) then add in chicken.
9. Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 – 12 minutes.
10. During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).
11. Stir in cream then serve warm with cilantro over basmati rice.

Thai Red Curry with Vegetables

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.

Prep: 10min

Total: 40min

Yield: 4

Nutrition Facts: servingSize None, calories 340 calories, Sugar 9.3 g, Sodium 473.3 mg, Fat 11.3 g, Saturated Fat 8 g, Trans Fat 0 g, Carbohydrate 56.3 g, Fiber 5.6 g, Protein 8.3 g, Cholesterol 0 mg

Ingredients:

• 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, chopped (about 1 cup)
• Pinch of salt, more to taste
• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
• 2 cloves garlic, pressed or minced
• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
• 2 tablespoons Thai red curry paste*
• 1 can (14 ounces) regular coconut milk**
• 1/2 cup water
• 1 1/2 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
• 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
• 1 tablespoon tamari or soy sauce***
• 2 teaspoons rice vinegar or fresh lime juice
• Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Instruction:

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added 1/4 teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add 1/2 teaspoon more tamari, or for more acidity, add 1/2 teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Quick and Easy Chicken Curry Recipe

FAQ

What is the secret to a good curry?

What is the most delicious curry?

1. Chingri Malai Curry. …
2. Shahi Egg Curry. …
3. Chicken Stew. …
4. Rogan Josh. …
5. Spicy Malvani Chicken Curry. …
6. Thai Fish Curry. …
7. Butter Chicken. …
8. Chicken Tikka Masala.

What is the difference between curry and Indian curry?

What is the secret ingredient in curry?